Easy Leek and Potato Soup
A classic creamy (without any actual cream) hearty soup made with just a few ingredients and one pot.
Servings: 6
Ingredients
- 2 tbsp olive oil (or butter)
- 2 tsp minced garlic (about 2 cloves)
- 2-3 leeks
- 2 lbs white, red or yukon gold potatoes (about 1 kg or 5-6 medium sized potatoes)
- 6 cups chicken or vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- splash cream (optional - for serving)
Instructions
Wash & Chop the Leeks and Potatoes
- Slice the roots and stems off the leek and slice in half lengthwise. Then thinly slice each half into semicircles. Place all the chopped leeks into a large bowl filled with cold water and give them a good wash rubbing them gently but thoroughly with your hands to get the dirt out from in between each layer. Scoop out the leeks with a slotted spoon or strainer and the dirt will have settled to the bottom of the bowl in the water. Dump the water and set the leeks aside.
- Chop the potatoes into large cubes, quarters or eights works well.
Cook the Soup
- In a large saucepan on medium heat add the 2 tbsp olive oil or butter. Once heated, add the leeks and cook, stirring often until the leeks have softened and become quite fragrant (but not browned). About 7-10 minutes.
- Add the minced garlic and cook 1-2 minutes.
- Add the potatoes and broth and allow to come to a boil. Cover and turn down the heat to a simmer. Allow to simmer for 25 minutes until the potatoes are softened and starting to fall apart.
- Add the salt and pepper and use an immersion blender to blend the soup until just smooth. Very important: DO NOT OVER BLEND! It will lead to a very gummy soup! Adjust salt and pepper to taste.
- Serve warm with a drizzle of cream and garlic bread!
Notes
Tip: Don't have leeks (or just too lazy to clean them?) No worries, you can totally make this soup with onions instead of leeks. Just make sure to cook the onion until just softened, but not browning. Enjoy!